Sous Chef

Title: Sous Chef

Reports To: Executive Chef

Department: Food & Beverage

Summary of Position:

Assist the Executive Chef in ensuring that all kitchen staff are trained in proper cooking techniques and sanitation guidelines per Corporate policies to deliver an exceptional guest experience.

Responsibilities:

• Assist the Executive Chef in ensuring that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as set forth by the Employee Handbook, are being met or exceeded.
• Become a strong member of an efficient and highly motivated culinary team focused on surpassing expectations by presenting a positive, can-do attitude every day.
• Assist Executive Chef in training the culinary team in proper cooking techniques, adhere to defined company recipes and understand sanitation guidelines in order to deliver an exceptional guest experience.
• Oversee restaurant orders and maintain efficient POS transactions for food and retail items
• Participate in all necessary training related to the understanding and reporting of the COGS spreadsheet, weekly data sheets, and health safety logs.
• Follow the Cook training checklist to ensure accuracy when training others
• Assist with all activities related to receiving, stocking and rotating orders, and oversight of inventory levels in grab and go/ deli items
• Adhere to all policies regarding waste
• Assist the Executive Chef with general maintenance items such as food waste, recycling and maintaining cleanliness of common areas
• Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances.
• Obtain ServSafe or Food Handler Certification in accordance with F&B company policy and/or state law
• Maintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards.
• Understand Company’s Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas.
• Adherence to Duties Checklist and other duties as assigned

Position Requirements:

• Experience in using cutting tools, cookware and bakeware.
• Knowledge of various cooking procedures and methods.
• Ability to follow all sanitation procedures.
• Must be self motivated with the ability to perform with the highest professional and ethical standards
• Must respond well to a changing work environment and able to perform at the highest level with minimal supervision
• Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations
• Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions
• Must demonstrate effective written and verbal communication skills
• Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
• Excellent customer service and people skills
• Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally

Knowledge and Experience:

Education:

High school diploma or equivalent

Experience:

Minimum 3 (three) years F&B experience

POS experience

ServeSafe certification required